Pengembangan Yoghurt Pisang Beku dengan Penambahan Kultur Probiotik sebagai Alternatif Produk Pangan Fungsional
Development of Frozen Banana Yoghurt with the Addition of Probiotic Cultures as an Alternative for Functional Food Products
Keywords:
Frozen banana yoghurt, lactic acid bacteria, viabilityAbstract
Processing bananas into frozen banana yoghurt needs to be done to increase the consumption rate of banana yoghurt as a functional food alternative. The addition of probiotic cultures will enhance the functionality of frozen banana yoghurt, which is good for digestion. This study aimed to evaluate the effect of probiotic culture supplementation (present/absent) and frozen storage duration (1 – 4 weeks) on the pH, titratable acidity, LAB/viability, and sensory properties of yoghurt. The research was conducted using a 2×4 factorial Completely Randomized Design (CRD), n=3 (24 units), with a freezing temperature of [-20±2]°C. The research results showed that the addition of probiotic cultures tended not to have a significant effect on all parameters. However, the interaction during the storage process affects the decrease in pH and the increase in total acid content (0.76-0.90%). Additionally, it also showed an influence on increasing aroma preference, a softer texture with a "like" rating. During storage, the total number of BAL tends to remain stable, ranging from 9.42 to 9.47 log CFU/ml. Therefore, probiotic supplementation can support viability and maintain key attributes during 4 weeks of storage.
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